I'm baking a lot of sourdoughs presently, with whole grains and seeds etc, and I'm at 9000 feet here in Colorado.

I'm not finding that I have to change any formulas from either BBA or Hamelman in any big way to accommodate the altitude. I think you'll be OK.

Be sure to score thoughtfully though, the oven spring can be impressive, especially if you're a little underproofed. Don't hesitate to add a touch more salt if you find your bread a little blander than you get at home. Try it first though. There's something about altitude that messes with taste receptors in that area for some people. 

Good luck

I bake at 5280 feet with no adjustment from sea level formulas.  I bake sourdough breads and a lot of whole grains.

My quick look at advice for breads at a slightly higher altitude finds that for bread (unlike for cakes, etc.) no adjustments may be required.  There are comments about rising times being shorter, but at my altitude I cannot honestly say that this is the case.

One thing that is different is the boiling point of water, so if you use a thermometer to check to see if the loaf is baked, the loaf will be done at a lower temperature than at sea level.  Water boils at 200F in my kitchen and a loaf that reads 200F is well baked.

Hope this helps.

Thank you for the information. I'm new to the internet as well (this being my first attempt at communication), but I am finding this site to be incredibly useful.